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Biochemical, Microbiological, and Sensory Changes of Sea Bass (Lateolabrax japonicus) under Partial Freezing and
1Department of Marine Food Science, National Taiwan Ocean University, Keelung 202, Taiwan, Republic of China.
Abstract:
Packages of fresh sea bass (Lateolabrax japonicus) were stored under temperatures ranging from -3 to 10 degrees C. Changes in K value, volatile basic nitrogen, aerobic plate count, and sensory acceptability were monitored. The shelf life of stored sea bass at 5 degrees C was 3 days. It was extended to about 2 weeks at 0 degrees C. Partial freezing storage at -3 degrees C increased the shelf life to >4 weeks. Ice and partial freezing temperatures increased the shelf life by lengthening the lag phase of bacterial growth and retarding the nucleotide breakdown rate. A maximum K value of 50% was appropriate for sea bass shelf life determination. In contrast, a maximum microbial population of 3 x 10(6) CFU/g of fish muscle was a good shelf life indicator only at storage temperatures >/=0 degrees C. A rapid rise in volatile basic nitrogen could serve as an indication of substantial microbial spoilage.
